Recent content by n8tivebrew

I lost my stopper in my 5 gal glass carboy after I had racked to it for secondary. Later on during bottling I rinsed the carboy out and immedatily used a plastic grocery bag to get the stopper out. Luckily I had ran across this thread prior. Thanks all for the solutions.

Yea, I'll have to try that out some Danstar. Like I said the second batch I used some Wyeast 3068, so hope the Danstar is just as good.

Just cracked open some bottles and it tured out great. This is my second batch of this. The first time I used notty and it was very good, this second time I ised wyeast and it is even better. Thank you for a simple and tasty recipe.

Has anyone tried these bottles from Sams Club for fermentors? Sent from my GT-P5210 using Home Brew mobile app

Hope things turn out for you, I thought I read that too much starsan is poisonous.

Getting back on topic, I find that a 32oz bottle of my 8 point cider gets me feeling just right just about the same as a sixer. The next day feeling is different then store beer, sort of fuzzy feeling.

Now this would be good for a movie, I can see it now. A guy has a 6er of HB the night before and gets stopped by a drug dog at the airport the next day, and you know where the dog will be sniffing. Funny stuff.

That's sad to hear. What kind of bottles are you using? Also how carbed are they? If you keep them in the fridge they should be ok.

I got a dozen of these to try on some of my cider too. Maybe go get another dozen.

I been looking ay these too they're 79cents at Winco here. Are they ok for carbed cider? Would a red capper work on these?

Well I used some Nottingham this morning, sanatized everything including the package, boiled the water cooled and rehydrated the yeast in a jar. It took of with in an hour could see thick bubbles. I then repitched to my existing wort this morning. At lunch I checked on it and could see that a...

No real krausen visible, only small foam of bubbles for the first few days. I think I may try racking and use new yeast.

Quick question, I been fermenting a WCPA for about a 9 days now and it seems like nothing is going on. I took a SG reading of 1.054 in the beginning and the reading today is was 1.050. Should I try new yeast? Fermenting temperature has been 70. There seems to be some white patches floating in...

I also had similar happenings, I used 32oz swing tops and had 2 of them blow the bottoms out too. Like you mention on the liquid level, I too noticed this. I suspect I filled them too much, I had about 1 inch space at the top, will try 2 inches next time.

Hello all, just as an update the cider came out very good, not too sweet and could taste the caramel, swmbo liked it. I'm now day 2 fermenting my second batch yay, airlock was already chugging away after 12 hours. I think I like straight up dry cider better since I bottled a gallon before back...